105results about How to "Improve nutritional and health benefits" patented technology

The invention relates to honeysuckle tea, in particular to honeysuckle micro powder tea, and provides honeysuckle micro powder tea with a particle size of 18 micrometers. The honeysuckle micro powder tea is characterized in that the tea contains as high as more than or equal to 5 percent of chlorogenic acid, has pale green color and faint scent smell, and avoids precipitates and granular sensation after being infused. A production method comprises the following steps of: picking fresh flowers, green-removing by using microwaves, quick freezing and cooling, performing secondary drying, crushing twice and refrigerating at low temperature. Due to the function of clearing heat and detoxicating and resisting bacteria in broad spectra, the honeysuckle micro powder tea has excellent inherent quality and shape characteristic.

The invention discloses Noni tea. Pomace (pulp and seeds) left after juice squeezing is dried and evenly blended and mixed with Noni leaf black tea in a certain ratio, the mixture is crushed according to the packing requirement, the mixture is crushed to be 10-60 meshes during production of tea bags and crushed to be 100-200 meshes during production of powder, then the powder is packed with paper bags or tinfoil paper, and bagged or powdery Noni tea is prepared. The Noni tea reserves nutritional ingredients in originally fermented Noni fruits and contains nutritional ingredients of Noni leaf black tea, and nutrition and healthcare effects of the product are greatly improved.

The invention discloses equipment for low-temperature drying of roses and a method using the equipment to dry the roses. The equipment comprises a drying box body, a moving trolley arranged in the drying box body, a dehumidifying and heat exchanging device arranged in the middle of the top in the drying box body, and a heat supply device for supplying heat to the drying box body. The problems of decrease of temperature and increase of humidity in the drying box body due to the fact that heat energy provided by steam at a stage of rose drying and color fixing cannot be quickly and timely supplemented for air inducing and dehumidifying are solved; the roses dried by the equipment are purplish red in color and bright in tinct, anthocyanin in the roses is protected, and nutrition and healthcare efficacy of the roses on human bodies is improved; the equipment is small in investment, low in running cost and convenient for popularization and use.

The invention relates to a production method for a trepang beverage enhancing immunity. The production method is characterized in that fresh trepangs are used as raw materials to be processed into trepang pulp, and fig powder, Chinese flowering quince powder, glossy ganoderma powder and fresh ginger powder are matched; and processing steps of mixing, homogenizing, ultrasonic processing, filtering, homogenizing, degassing, filling and sealing, microwave disinfecting and packing are performed on the raw materials to prepare the trepang beverage. The formula of the trepang beverage is scientific, the mouth feel of the trepang beverage is good, the trepang beverage is easy for a human body to absorb, the nutrient efficacy of the trepangs is promoted, the disadvantages of the traditional trepang beverage are eliminated, the trepang beverage has an obvious nourishing effect for the human body, and the nourishing effect of the trepang beverage for aged and feeble people, people after illness, people after operation and women after parturition is more obvious, so that the trepang beverage is a high-efficient trepang beverage for enhancing immunity.

The invention discloses a planting method of tartary buckwheat rich in gamma-aminobutyric acid and dietary fibers. The planting method includes the steps: firstly, performing fine soil preparation, plowing deep and sunning the upturned soil, sufficiently applying base fertilizers, plowing, raking and forming irrigation and drainage ditches; secondly, sprouting buckwheat by conventional technology for 24-48 hours, soaking the sprouted buckwheat in 1-5% salt solution for 1-3 hours and then seeding; thirdly, performing field management including cultivating and weeding, and cultivating and ridging; fourthly, performing supplementary pollination; fifthly, preventing disease and pest injury and timely harvesting the tartary buckwheat. The content of the gamma-aminobutyric acid and the dietary fibers in harvested tartary buckwheat grains is obviously higher than that of common tartary buckwheat, fruits are completely filled, the tartary buckwheat is fine in quality and high in yield, economic benefits are obviously improved, and the planting method has an important significance for high added value production and popularization.

The present invention belongs to the field of food processing technology, in the concrete, it relates to a composite flavouring material made up by using Chinese medicinal material agastache as raw material and application of said flavouring material for stewing fish. Said agastache flavouring material is made up by using agastache as raw material through the processes of extraction, mixing and emulsification. Said flavouring material has rich nutrients and has effective health-care action.

The present invention relates to healthy glutinous rice cakes and a manufacturing method thereof, and belongs to the field of food processing. The glutinous rice cakes are prepared from glutinous rice flour, pteridium aquilinum slurry, nutritional additives and edible sugar as main raw materials. The glutinous rice flour is prepared by soaking glutinous rice, draining the soaked glutinous rice, and grinding the drained glutinous rice into powder. The pteridium aquilinum slurry is prepared by removing astringent tastes of the pteridium aquilinum, adding water and squeezing the pteridium aquilinum. The nutritional additives are prepared from the eight traditional Chinese medicines of herba scutellariae barbatae, folium isatidis, carduus crispus, spike aletris herbs, basil leaves, lemon leaves, bulbus allii macrostemonis, and oriental paperbush roots. The specific manufacturing method is as follows: the raw materials are taken and mixed evenly, water is added to conduct dough kneading, then the dough is cut and shaped, then Japanese banana leaves are used to wrap and shape the glutinous rice cakes, and finally the glutinous rice cakes are steamed to be well-done using steaming baskets. The healthy glutinous rice cakes present light green color, are pleasant in color and luster, have a slight fresh smell, are soft, glutinous and delicious but not greasy, rich in nutrient, and liable to be absorbed by human body, and have the health-care efficacies of clearing away heat and removing toxins, strengthening spleen and harmonizing stomach, promoting digestion, promoting qi circulation and smoothing middle warmer, dispelling wind and removing dampness, soothing the channels and quickening the network vessels, etc.

The invention relates to dendrobium nobile chewing gum. The dendrobium nobile chewing gum comprises the following components in parts by weight: 20 parts of dendrobium nobile, 20 parts of edible gum, 4.6 parts of filler, 5 parts of mint, 15 parts of edible softener, 30 parts of sweetener, 0.4 part of edible essence and 5 parts of antioxidant. Dendrobium nobile has the efficacies of cleaning the oral cavity, enhancing the immunity, reinforcing yin essence and replenishing vital essence, promoting the secretion of saliva or body fluid and nourishing the stomach, moistening lung to arrest cough, nourishing yin and clearing heat, and helping produce saliva and slake thirst, and can be used for treating injury of fluid due to exuberant heat, thirst with dry tongue and asthenic fever after illness, being anti-cancer, tonifying stomach and promoting fluid, nourishing yin and clearing heat, clearing liver and improving vision, regulating blood fat, reducing blood sugar and the like. The dendrobium nobile chewing gum has special efficacies on heart and cerebral vessels, a digestive system, a respiratory system, ophthalmology and the like, is suitable for the taste of general public, convenient to popularize and promote, helpful and harmless, and has a broad development prospect; and the dendrobium nobile chewing gum is suitable for being eaten by various populations and suitable for people of all ages.

The invention belongs to the technical field of tea and particularly discloses a preparation method of frosted mulberry leaf black tea. The preparation method comprises the steps of: 1) collection of raw materials: cleaning and soaking picked frosted mulberry leaves and cutting the frosted mulberry leaves into strips; 2) withering: spreading the frosted mulberry leaf strips in a room for 3-4 h with constant temperature and humidity; 3) rolling; 4) fumigation: fumigating the frosted mulberry leaf strips with a fumigation solution; 5) fermentation: mixing and fermenting the frosted mulberry leaf strips with a fermentation liquid; and 6) drying. The preparation method is easy to carry out. The frosted mulberry leaf black tea has high sensory acceptability, is high in content of effective components, and has good nutritional and health-care functions.

The invention discloses a rose-edible fungus cultivation material and a method for cultivating the rose-edible fungus. A rose-edible fungus cultivation material comprises following material in proportion by weight: 45-55 parts of rose graft wood dust, 5-10 parts of rose flower residue, 25-35 parts of corncob particles, 5-10 parts of calcium-magnesium phosphate, 10-15 parts of wheat bran, 3-5 parts of soybean meal, 3-5 parts of white granulated sugar, 2-3 parts of land plaster, 65-70 parts of fresh rose flower cell sap water solution.

The invention relates to a fermented milk product with a blood pressure reducing function and a preparation method thereof and belongs to the technical field of milk product processing. Water buffalo milk is adopted as a raw material and combined with saccharose, a water buffalo milk antihypertensive peptide base material, taurine and a lactic acid bacterium strain, and the fermented milk product with the blood pressure reducing function is prepared. The preparation method of the fermented milk product is simple, and the prepared yogurt is strong in milk fragrance, creamy in texture, fine and smooth in taste and rich in nutrition. All nutritional value of the water buffalo milk can be kept, meanwhile, the blood pressure reducing effect is improved, and the healthcare effect of the fermented milk product is improved. The prepared fermented milk product is free of any additive, long in shelf life, safe, environmentally friendly and healthy.

The invention discloses natural lonicera caerulea fruit mixed honey and a preparation method thereof. Northeast linden honey is used as a substrate; a mixing process suitable for physical and chemical characteristics of lonicera caerulea fruit is adopted; moisture of the linden honey and the lonicera caerulea fruit is removed by a vacuum pressure boiling method; then the linden honey and the lonicera caerulea fruit are mixed according to a certain ratio; after honey taste and lonicera caerulea fruit juice taste are guaranteed to be sufficiently fused, the mixture is placed into a cold storage environment for cold storage; by utilizing the characteristic that the linden honey is difficult to rot after being crystallized and solidified, the mixed honey is condensed into a solid state to prepare the lonicera caerulea fruit mixed honey which does not need to be subjected to anti-corrosion storage. The invention provides a key technology for researching and producing the lonicera caerulea fruit mixed honey. The method solves the problems of uneven mixing, sour taste, layered crystallization and the like, enables taste, color and nutriment of the lonicera caerulea fruit mixed honey to reach the optimal state, and can enable the product to have a natural anti-corrosion function and reach the green food standard in a case of not adding preservatives.

The invention relates to a novel fresh chilli sauce and a preparation method thereof. The chilli sauce is prepared by the following raw materials of 30% to 35% of fresh capsicum frutescens, 10% to 13% of red date, 7% to 9% of peanut, 2% to 3% of black sesame, 14% to 16% of sweat soybean paste, 16% to 19% of soybean soil, 2% to 3% of ginger, 3% to 5% of garlic, 1% to 2% of salt, 1% to 2% of pepper powder, 0.06% to 0.08% of monosodium glutamate, 0.4% to 0.6% of xylooligosaccharide, and 0.8% to 1.2% of fructo-oligosaccharide. The preparation method of the chilli sauce comprises the following steps of pretreatment of raw materials, heating, powder crushing, boiling, frying, cooling, filling and packaging, and the like. The chilli sauce has the advantages that the fragrance is intense, the taste is delicious, the health-care functions of benefiting qi, nourishing blood, and improving gastrointestinal tract of human body are realized, and the market development prospect is better.

The invention discloses a method for brewing glossy privet fruit yellow wine. The glossy privet fruit yellow wine is fruit juice yellow wine capable of being used as medicine and food, 100 kg of rice is adopted as a standard, and other materials comprise 400 kg of Chinese yeast, 40 kg of purified water and 20 kg of glossy privet fruit fresh fruit pulp (juicing is carried out with the ratio of water to fresh glossy privet fruits of 1:1). A brewing process comprises the steps that sticky rice is soaked, water is drained off, and the rice is steamed and spread to be cooled; fresh juice is added, alcohol powder is stirred and mixed, pithos nesting fermentation is carried out, and saccharification is carried out; a pithos is flushed with water, fermentation, squeezing, wine boiling and ageing are carried out, and a finished product is obtained. A full fermentation process is adopted, and it is guaranteed that all the nutrition and health care components in glossy privet fruits are converted, so that all nutrient substances and physiological activator, such as flavonoid, benzyl alcohol, polysaccharide, fatty acid, amino acid, microelements and compounds, in the glossy privet fruits are contained in the brewing glossy privet fruit yellow wine, the nutrition and health care function of the glossy privet fruit yellow wine is guaranteed, and after the active ingredients of the glossy privet fruits and the nutrient substances of the glossy privet fruits are matched, the taste of the yellow wine is sweeter and mellower.

The invention discloses a process for improving a nutritional value of puffer fish skin, and belongs to the technical field of marine biology. The process includes the following steps that the pufferfish skin is taken as raw materials, a modern biological separation technology, a biological enzymolysis technology and a mixed bacteria microbial fermentation technology are integrated to prepare anddevelop puffer fish skin polypeptide biological products with high in-vitro antioxidant capacities, mixed bacteria aerobic fermentation strains mainly include candida utilis, bacillus subtilis, and bacillus coagulans. According to the process, obtained puffer fish skin polypeptides have the strong antioxidant capacity, an extracting solution is subjected to concentration, absorption and drying, alcohol-precipitation or resin purification and other treatments according to application ways, so as to meet efficient utilization in health care, food, medicine and other fields; and the process technology is simple and efficient, obtained products have the strong antioxidant capacity and the free radical scavenging capacity, product stability is strong, the production cost is low, and industrialproduction and large-scale promotion are easily conducted.

The present invention discloses a ganoderma lucidum low-fat pig skin jelly which relates to the field of collagen protein food processing and consist of the following composition in parts by weight: 1-3 parts of ganoderma lucidum sporocarp extract, 5-7 parts of ganoderma lucidum sporocarp thick liquid, 100-125 parts of pig skin, and 4-5 parts of spicy seasonings. At the same time, the present invention discloses a preparation step of the ganoderma lucidum sporocarp extract and the ganoderma lucidum sporocarp thick liquid, the treatment steps of pig skin, and the composition of the spicy seasonings. In the treatment steps of pig skin, baking soda is added to heat the pig skin, pig skin fat is removed, pig skin is heated and rinsed with edible vinegar, which is beneficial to improve the separation degree of the oil and fat from pig skin, also can improve the boiling degree of pig skin, improves product flavor and taste, reduces costs, and improves economic efficiency; and at the same time, the ganoderma lucidum low-fat pig skin jelly enrich the pig skin jelly market, is a new pig skin jelly product, contains low fat, and has high nutritional health-care efficacy, good flavor and taste, and a high marketing value .

The present invention discloses an American ginseng beverage and a production method thereof. The American ginseng beverage adopts American ginseng, figs, common yam rhizomes, papayas and pineapples as raw materials. The production method includes the following steps: cleaning the raw materials, grinding the raw materials, adding water into the ground raw materials and milling the mixture into a pulp, homogenizing the pulp, carrying out heated ultrasonic treatment, filtering the pulp, homogenizing the filtered pulp, degassing the homogenized pulp, and carrying out filling, sealing, sterilization and packaging. According to the present invention, the American ginseng beverage is prepared based on the principles of traditional Chinese medicine, modern nutriology, biology and food science. Fresh American ginseng is adopted as the main raw material, fresh figs, common yam rhizomes, papayas and pineapples are adopted as auxiliary materials, and the main raw materials and the auxiliary materials are scientifically combined. The American ginseng beverage is produced by utilizing modern food and pharmaceutical processing technology, and is natural, effective, convenient and safe, and has good tastes.

The present invention discloses corn ice cream powder, ice cream and traditional Chinese medicinal health-care ice cream. The corn ice cream powder consists of the following raw materials in mass ratios: 250 kg of white granulated sugar, 174 kg of dextrose monohydrate, 100 kg-600 kg of soybean milk powder, 150 kg of puffed corn powder, 2 kg of edible salt, 7.5 kg of molecular distillated monoglyceride, 7.5 kg of sucrose fatty acid esters, 1.8 kg of CMC, 1.4 kg of xanthan gum, 2.7 kg of guar gum, 3 kg of a sweet corn flavored essence, 0.07 kg of lemon yellow and 0.012 kg of sunset yellow. A preparation method of the corn ice cream powder comprises the following steps: puffed corn powder is prepared; all the raw materials are mixed, water is added, and the mixture is heated to prepare a solution; the solution is respectively filtered using 100-mesh screens and the filtered solution is added into a sterilization tank; the filtered solution is sterilized; the sterilized solution is homogenized; the homogenized solution is aged; and the aged solution is concentrated, and the concentrated material liquid is subjected to a drying via a spray-drying tower. The corn ice cream powder is nourishing, health-care and in line with people's requirements of the health-care functions of the ice cream.

The invention discloses a method for producing eight-treasure sauce, comprising the following steps: various raw materials are prepared and the ratio of flour, soy beans, horsebeans, rice, millet, peanut, wheat germ and medlar is 7:1:0.5:0.3:0.3:0.3:0.5:0.1 by weight proportion; flour is added with water and stirred evenly and brewing material is produced by cooling after cooking; the soy beans, the peeled horsebeans, the rice, the millet, the peanut and the wheat germ are soaked respectively, ground into juice and cooked; the medlar is added with water for soaking, squeezed into juice and cooked; various juices are mixed, salt is added and the mixture is evenly mixed with the brewing material; and a finished product is obtained by fermentation, homogenization and sterilization. The eight-treasure sauce produced by the method has richer and more unique flavour, nutrition and quality, the content of the amino acid is increased by times, and the sauce is more refined and moderately salty and sweet with excellent delicate flavour.

The invention discloses a ganoderma lucidum culture nutrient solution and a method for culturing ganoderma lucidum by a fermentation process. The nutrient solution is prepared from the following raw materials: radix astragali, chromium-enriched yeast, cordyceps sobolifera powder, red dates, Chinese wolfberry, fructose and mineral water. The method breaks through the bottleneck of slow growth of the ganoderma lucidum, realizes rapid culture of the ganoderma lucidum, is stable in production cycle, and can obtain the ganoderma lucidum product with high effective active substance content and highnutritional and medicinal values, so that industrial production of the ganoderma lucidum product becomes possible. The nutrient solution can shorten the culture period of the ganoderma lucidum and improve the growth state of the ganoderma lucidum, so that the content of various beneficial active substances in the cultured ganoderma lucidum is increased, and the nutrition and health care effects ofthe ganoderma lucidum are further improved.

The invention discloses a preparation method of an immunity-enhancing sea-cucumber ginseng solid beverage. The preparation method of the immunity-enhancing sea-cucumber ginseng solid beverage is characterized by comprising the following steps: taking sea cucumbers and ginsengs as raw materials, and preparing sea-cucumber ginseng pulp by using the raw materials; taking Chinese wolfberry fruit powder, Chinese yam powder, pineapple powder and stevioside powder as auxiliary materials; mixing the sea-cucumber ginseng pulp with the auxiliary materials; homogenizing the pulp, carrying out ultrasonic hydrolysis, carrying out filtering, carrying out homogenizing, carrying out drying, carrying out granulation, and carrying out packaging, so that the immunity-enhancing sea-cucumber ginseng solid beverage is prepared. A processing technology combining pure physical means and ultrasonic degradation treatment is adopted by the preparation method, so that the nutrients and the biological activities of the fresh sea cucumbers and the ginsengs are relatively perfectly preserved. The prepared sea-cucumber ginseng solid beverage is convenient to eat and easy for the human body to absorb, and improves nutrition functions of the sea cucumbers and the ginsengs; moreover, the sea-cucumber ginseng solid beverage eliminates disadvantages of traditional eating ways of the sea cucumbers and the ginsengs. The sea-cucumber ginseng solid beverage has obvious nourishing effects on human body, and more obvious nourishing effects on old, frail, post-disease, postoperative and postpartum people.

The present invention discloses a production method for abalone oral liquid and is characterized in that the oral liquid is prepared by subjecting raw materials of abalone meat, papaya, pineapple and fresh ginger into washing, mincing, defibrination, pulping, sonication, filtration, homogenization, deaeration, filling and sealing, sterilization, packaging and other processes. The abalone oral liquid fully retains nutrients and bioactivities of the abalone meat, is convenient to eat and easy to absorb by human body, improves the nutritional efficacy of abalone, eliminates the disadvantages of traditional processing and eating methods, and has significant health-care and medicinal effects on human body.

The invention discloses a blueberry drink and a preparation method thereof. The method comprises the following steps: cleaning blueberries and pawpaw adopted as raw materials, rubbing the cleaned raw materials, pulping the rubbed raw materials to prepare a slurry, homogenizing the slurry, carrying out ultrasonic degradation, carrying out centrifuge degassing, filtering the obtained material, adding auxiliary materials, carrying out homogenizing treatment, loading and sealing, and disinfecting to prepare the blueberry drink. The above obtained drink can be further concentrated and dried to prepare a blueberry solid drink. The blueberry drink completely reserves nutritional components and bioactivity of the blueberries, is convenient to eat, can be easily absorbed by human bodies, improves the nutrition and health efficacy of the blueberries, eliminates abuses of traditional processing methods, and has substantial nutrition and health effects on human bodies.

The invention provides a novel propolis soft capsule having a function of regulating blood fat; the novel propolis soft capsule is composed of a soft capsule shell and a content wrapped in the capsule shell, the content comprises olive oil and propolis cream, the propolis and olive oil can produce good blood fat regulation synergistic effect, and the nutrition and health care efficacies of the propolis soft capsule are strengthened. At the same time, the invention provides a preparation method including extraction of the propolis cream, gel liquid preparation, content preparation, pill pressing, shape finalizing, pill washing, pill airing and drying, pill selection, polishing, packaging, warehousing after passing through the test and other steps; The method has the advantages of simple process, and short production cycle.

The invention discloses a production method of an oyster solid beverage. The production method is characterized in that the oyster solid beverage is made from raw materials including the following components in percentage by weight of 40-60% of oyster meat, 20-40% of Chinese yams, 10-30% of laver and 1-10% of fresh ginger, and is made through the following technological steps of performing cleaning, performing mincing, performing grinding to obtain pulp, performing pulp homogenization, performing degradation treatment, performing filtration, performing homogenizing, performing concentration, performing vacuum drying and performing packaging. The solution adopted by the invention lies in that based on summarizing of a great number of domestic and foreign relevant techniques and products, the principles of conventional traditional Chinese medicine and pharmacy, modern nutriology, biology and bromatology are used, fresh oyster meat is used as a main raw material, the Chinese yams, the laver and the fresh ginger are used as auxiliary materials, scientific compatibility is performed, and a modern food and medicine processing technique is applied, so that the oyster beverage having the characteristics of being natural, high-efficient, convenient, safe, good in mouth feel and the like is made.

The present invention is suitable for the food processing field, and discloses a compound brown rice nutrition food and a production method thereof. The compound brown rice nutrition food is high in nutrition and health-care function and good in flavor. The production method includes the following steps: first, raw materials including brown rice, oats and black soya beans are proportioned scientifically to strengthen the nutrition and taste of mixed raw materials; the mixed raw materials are subjected to blending and heat pressing steam-explosion treatments to further enhance the nutrition and health-care effects and to improve the taste of the compound brown rice nutrition food at the same time. The compound brown rice nutrition food is rich in nutrition, high in health-care components, rich in flavor and fine and smooth in mouthfeel. The compound brown rice nutrition food meets people's needs of "nutrition, health and deliciousness" for diet at present, and has good prospects for industrial development in the future.

The invention provides liver protection biscuits and making method and belongs to the technical field of foods. Wheat flour, coix seeds, lily, ganoderma lucidum, Chinese wolfberry fruits, mulberry fruits, red rose, longan, white poria cocos, fructus schisandrae, butter and white sugar are used as raw materials and are processed into the biscuits. The biscuits made by adopting the making method have crisp, sweet and delicious taste, the Chinese herbal medicine components are added into the biscuits, the contained components are safe, reliable, natural, non-irritant, common and easy to obtain, the effective components are matched with each other to jointly play the effects of strengthening nutrition, clearing damp, dispelling wind, protecting the liver, nourishing blood, invigorating spleen and supplementing qi, and the biscuits can be eaten for a long time and can also have the rich effects of tonifying qi, protecting the liver, strengthening and building the body and providing nutrition and health care.

The invention discloses an ageratum tea beverage, which is prepared from ageratum, green tea and honey as raw materials through being processed. The raw materials have the weight ratio of ageratum / green tea / honey=2 / 4 / 5. The ageratum tea beverage of the invention has higher nutritive and health-care effect, has the functions of eliminating dampness with aromatics, stimulating the appetite to stop vomiting, relieving the summer heat, enhancing the stress and immunologic function of human bodies, preventing various diseases, and realizes the effects of resisting diseases, strengthening the body, prolonging the life and the like.

The invention discloses a compound fertilizer for increasing the flavone content of fagopyrum tataricum. The compound fertilizer comprises the following components in parts by weight: 100-150 parts of dry cattle and sheep manure, 5-20 parts of urea, 1-10 parts of calcium superphosphate, 1-10 parts of bamboo charcoal powder, 1-5 parts of sodium borate, 1-2 parts of ferrous sulfate, 1-2 parts of zinc sulfate, 1-2 parts of sodium selenite, 0.5-2 parts of potassium dihydrogen phosphate and 0.1-0.5 part of ammonium molybdate. According to the compound fertilizer, the flavone content of a fagopyrum tataricum kernel is increased by 40%-60%, the content of microelements, namely zinc, selenium, iron and the like is greatly increased, the total yield reaches more than 160 kilograms per mu, the soil quality is improved, and the economic benefit is obviously enhanced.

A dendrobium officinale chewing gum is characterized by comprising the following components in parts by weight: 20 parts of dendrobium officinale, 20 parts of edible rubber, 4.2 parts of filler, 10 parts of mint, 15 parts of edible softener, 25 parts of sweetener, 0.8 part of edible essence and 5 parts of antioxidant.